Culinary Corner

La Bottega Restaurant and Wine Bar, 100 East Meadow Drive #37, Vail, (970) 476-0280
Stephen Virion began his career in the hospitality business at 15 working as a prep cook in a business lunch restaurant in Wilmington, Delaware. In 1976 he attended the Culinary Institute of America in Hyde Park N.Y. where he received the ground work for a career in the culinary arts.

Stephen and his wife and business partner, Elisabetta, moved to Vail in November 1994. In November 1997, they opened up La Bottega in a small corner space on Meadow Drive. They specialized in a variety of quick and affordable meals encompassing a diverse clientele. In January of 1999 they expanded the restaurant into the space next door to create more of a Trattoria atmosphere. The menu evolved to include stone oven pizzas, homemade pastas and a variety of fish and meat dishes based primarily on Italian cuisine.

Roasted Alaskan Halibut with Pan Seared Foie Gras Over Stewed Morels with Wild Asparagus
Ingredients:

6 6 oz. portions of Alaskan halibut, skin removed
6 2 oz. slices of fresh duck foie gras
1 lb. fresh morel mushrooms
1 oz. shallots, minced
4 oz. sauvignon blanc
1 cup double strength chicken stock
4 tbsp. chilled sweet butter, cut into cubes
1/2 oz. tarragon leaves
2 lbs. wild asparagus (substitute thin asparagus, if need be)
1 cup ice water
approximately 1 cup rice flour or all purpose flour
salt and freshly ground white pepper
Olive oil to sauté

Directions:
Rinse the morels in cold water to remove any sand. If necessary, split lengthwise to ensure that all sand and debris are removed. In a medium sauté pan, add olive oil. Do not overheat. Saute the shallots until tender. Add the morels and cook until softened. Add the sauvignon blanc and reduce until all liquid has evaporated. Add the chicken stock and reduce to about one-third of the original volume. Remove from heat and slowly stir in the butter a small amount at a time. Chop one-half of the tarragon and add to this mixture.

Trim the bottoms off of the asparagus. Place the asparagus into a pot of boiling salted water until al dente or still crunchy to the bite. Immediately place into a bowl of ice water to stop the cooking process. Keep 24 of the asparagus on the side.

Take the chilled water and add flour until the consistency of a batter. Season with salt.

Prior to preparing the fish, take the 24 pieces of asparagus, season with salt and pepper.

Place canola oil into a sauce pot and heat to 350 degrees. There should be enough oil to tempura-fry the asparagus. When heated, dredge the asparagus in the chilled batter and fry until golden brown. Remove and place onto a screen to drain.

In a sauté pan, add 3 teaspoons olive oil. Season the halibut filets with salt and pepper. Place the fish in the pan when hot. Let brown and then turn onto the other side. Place into a 400 degree oven for 6-8 minutes, depending on the thickness of the fish.

Heat a thick bottomed pan (preferably an iron pan) to sauté the foie gras. Season the duck foie gras and place into the hot skillet. Brown quickly on both sides keeping the foie gras medium rare. Remove and place the foie gras onto a cookie rack.

Take the remaining asparagus and sauté in 2 tbsp. of butter until heated through. Season with salt and pepper.

In six large pasta or soup bowls, place the stewed morel mushroom mixture with the liquid divided between them. Take the sautéed asparagus and place on top of this mixture. Place the roasted halibut on top of this. Place the foie gras on top of the fish and drizzle some of the rendered fat over top. Finish with the tempura fried asparagus and garnish with the remaining tarragon leaves. Serves six.